Kofta Meatball Curry
Dive into the bold, aromatic flavors of Kofta Meatball Curry—a rich and hearty dish that combines perfectly spiced meatballs with a creamy, tomato-based curry sauce. This traditional recipe allows you to use your choice of ground beef, lamb, or chicken, flavored with fresh garlic, ginger, cilantro, and a blend of warming spices like cumin, coriander, and garam masala. The fried koftas are simmered to tender perfection in a yogurt-infused curry, made even more indulgent with a touch of heavy cream. Ideal for weeknight dinners or festive occasions, this crowd-pleaser pairs beautifully with steamed basmati rice or pillowy naan bread. Whether you're exploring Indian-inspired cuisine or elevating your meals with exotic flavors, this Kofta Meatball Curry delivers both comfort and sophistication.
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Recipe Information
Ingredients
- 500 g Ground meat (beef, lamb, or chicken)
- 2 medium Onion
- 4 Garlic cloves
- 1 inch piece Ginger
- 3 tbsp Fresh cilantro
- 2 Green chilies
- 2 tbsp Gram flour (besan)
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Turmeric powder
- 0.5 tsp Red chili powder
- 1.5 tsp Salt
- 3 tbsp Cooking oil
- 3 medium Tomatoes (pureed)
- 4 tbsp Plain yogurt
- 1 tsp Garam masala
- 2 tbsp Heavy cream
- 1.5 cups Water
Instructions
Finely mince 1 onion, 2 garlic cloves, and 1 green chili. In a mixing bowl, combine the ground meat, minced onion, garlic, chili, 1 tbsp of chopped cilantro, gram flour, 0.5 tsp ground coriander, 0.5 tsp ground cumin, 0.5 tsp turmeric, 0.25 tsp red chili powder, and 0.5 tsp salt. Mix thoroughly to create a uniform meat mixture.
Shape the meat mixture into small, even-sized balls (about 1 inch in diameter). Set them aside on a plate.
Heat 2 tbsp of cooking oil in a large pan over medium heat. Lightly fry the kofta meatballs in batches until browned on all sides. Remove them from the pan and set aside.
Finely chop the remaining onion, garlic, ginger, and green chili. In the same pan, heat the remaining 1 tbsp of oil and sauté the chopped onion until golden brown.
Add the chopped garlic, ginger, and green chili to the pan and cook for an additional 1-2 minutes until fragrant.
Stir in the pureed tomatoes, remaining ground coriander, ground cumin, turmeric, and red chili powder. Cook the mixture for 5-7 minutes, stirring often, until the oil begins to separate.
Lower the heat and whisk in the plain yogurt, 0.5 tsp salt, and 1 cup of water to create a smooth curry base. Bring to a simmer.
Carefully place the fried kofta meatballs into the simmering curry. Cover the pan and cook for 20-25 minutes on low heat, turning the meatballs occasionally and adding more water if needed to maintain the desired consistency.
Once the meatballs are cooked through and the curry has thickened, stir in the garam masala, heavy cream, and remaining chopped cilantro. Cook for another 2-3 minutes.
Serve hot with steamed basmati rice or fresh naan bread, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 30.3 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 406 mg | 31% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3243 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
